SESAME-ORANGE BEEF AND VEGGIE STIR-FRY
This sesame-orange beef and veggie stir-fry is a flavorful weeknight dinner that's sure to please the whole family.
Provided by pkkilleen
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 4
Number Of Ingredients 19
Steps:
- Remove 1 tablespoon zest and 1/4 cup juice from 1 orange. Peel and section remaining 2 oranges.
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Stir together zest, orange juice, broth, soy sauce, chili-garlic sauce, marmalade, sesame oil, and salt in a small bowl. Whisk in cornstarch.
- Coat a wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Stir-fry beef until browned, 2 to 3 minutes. Transfer to a bowl. Add vegetable oil and carrot to the wok; stir-fry for 3 to 4 minutes. Add green onions and bell pepper; stir-fry for 2 to 3 minutes more. Add garlic and ginger; stir-fry for 30 seconds more.
- Return beef to the wok. Stir cornstarch mixture, then add to the wok. Cook, stirring, until thickened and bubbling. Add orange sections; cook, stirring, for 1 minute more.
- Divide rice among 4 plates; top with beef mixture and sprinkle with sesame seeds.
Nutrition Facts : Calories 478.2 calories, Carbohydrate 48.5 g, Cholesterol 61.2 mg, Fat 22.9 g, Fiber 6.4 g, Protein 19.9 g, SaturatedFat 7.7 g, Sodium 811.6 mg, Sugar 18.8 g
BEEF AND VEGGIE STIR-FRY FOR ONE
Cooking for one doesn't have to lead to tons of leftovers. Enjoy this one-person stir-fry next time you're dining solo.
Provided by TGirl
Categories Vegetable
Time 15m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Combine beef, soy sauce, vinegar, garlic, and sugar in a bowl, and allow to marinate for at least 10 minutes.
- In skillet or wok, heat oil and stir fry broccoli and cauliflower until crisp tender.
- Add beef and marinade, and cook for 3 minutes.
- Add remaining vegetables, stir frying for 2-3 minutes.
- Combine broth and cornstarch, then add to skillet, bring to a boil and cook until thickened.
- Serve over rice.
Nutrition Facts : Calories 858.7, Fat 54.4, SaturatedFat 20.6, Cholesterol 222.1, Sodium 1337.3, Carbohydrate 20.8, Fiber 3.8, Sugar 6.5, Protein 68.8
PALEO BEEF AND VEGGIE STIR-FRY RECIPE BY TASTY
Here's what you need: flank steak, lime juice, coconut amino, avocado oil, carrots, small napa cabbage, fresh scallions, ginger, garlic, coconut amino, lime juice, tapioca flour
Provided by Joey Firoben
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- Add the flank steak, coconut aminos, and lime juice to a bowl, and toss to combine. Set aside to marinate for 10 minutes.
- Heat 1 tablespoon of oil over medium-high heat in a large nonstick skillet. Place half the meat in the skillet and sear for 1 minute on each side.
- Place the seared steak in a clean bowl and repeat with the second batch, draining excess liquid from the skillet as needed.
- Once all of the meat has been seared and removed from the pan, heat the remaining 1 tablespoon of oil in the pan. Add in the carrots and sauté until softened, about 5 minutes.
- Add the Napa cabbage to the pan and quickly toss with the carrots.
- Move the cabbage and carrots away from the center of the pan and sprinkle in the scallions, ginger, and garlic. Stir the mixture in the center of the pan until fragrant, about 30 seconds.
- Mix all contents of the pan together and toss in the meat.
- Pour in the coconut aminos, lime juice, and tapioca flour. Stir the contents of the pan until well combined and the sauce has thickened, about 1-2 minutes. Remove from heat.
- Divided the mixture between bowls filled with Napa cabbage and garnish with scallions.
- Enjoy!
Nutrition Facts : Calories 213 calories, Carbohydrate 4 grams, Fat 11 grams, Fiber 1 gram, Protein 22 grams, Sugar 1 gram
ORIENTAL STYLE BEEF TIPS AND VEGGIE STIR FRY
After eating Recipe #45809 by chef LinMarie, I was inspired to try to create my own stir-fry dish. I hope if you try this you will enjoy it. Please don't let the long list of instructions throw you off--it's easier than it looks. Posted on August 2nd 2005
Provided by Chef shapeweaver
Categories Roast Beef
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium sized bowl, combine all sauce ingredients mixing well. Set aside.
- In a large skillet, over medium heat add water and veggies.
- Cook until crisp tender, about 8 to 10 minutes.
- Remove.
- Add oil and beef cook until lightly browned.
- Add sauce, bring to a rolling boil.
- Cover and reduce heat; simmer for 25 minutes.
- If sauce needs to be thickened just add 2 teaspoons cornstarch that has been mixed with 2 tablespoons water.
- Return veggies back to skillet.
- Heat for about 8 to 10 minutes or until veggies are hot.
Nutrition Facts : Calories 879.9, Fat 88, SaturatedFat 34.1, Cholesterol 112.7, Sodium 818.3, Carbohydrate 10.7, Fiber 2.1, Sugar 5.6, Protein 12.1
VEGGIE BEEF STIR-FRY
This is made up of "soft" veggies so it is quick to cook, except the beef that is marinated overnight. I used recipe #33049 by Johnvac52,for the marinade, it is excellent and I reserved the marinade and used some of it for the sauce on the stir fry. Delicious!! Using the marinade for the sauce creates wonderful flavour! Cook time does not include the time to marinate overnight.
Provided by Derf2440
Categories Vegetable
Time 28m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Place beef strips in marinade of your choice and marinate overnight.
- Remove beef strips from marinade, reserve marinade.
- Slice/chop all veggies and place in a large bowl, mix thoroughly, add salt and pepper to taste.
- Heat olive oil over high heat, quick brown beef strips, about 3 minutes; reduce heat to medium; add all of the bowl of veggies; stir fry to tender crisp, about 5 minutes, depending on how crisp you like your veggies.
- Make a slurry of 1/4 cup of reserved marinade and cornstarch; add to veggies and beef; stir fry until thickened and heated through, about 5 minutes.
- The remaining marinade may be used to thin the sauce if required.
- Serve over hot brown rice or noodles.
Nutrition Facts : Calories 257.6, Fat 7.2, SaturatedFat 1.9, Cholesterol 64.6, Sodium 166, Carbohydrate 20, Fiber 5.2, Sugar 6.6, Protein 29.2
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